Ahh, summer’s end. How can we cherish it? I’ll tell you how.
First, get to the pool one last time before that baby closes.
Second, have brunch on a patio. This needs no explanation.
Third, go to the farmers market and snag up all of the berries in sight and make, this, tart.
Let’s do this.
I’ve been wanting to make vegan tarts for a while now but had been holding out on getting tart pans since the beginning of time. True story.
Enough was enough. Let this lady make her tarts. So off to Sur La Table we went to purchase a few little mini tart pans. Warning: I may audibly squeal at the sight of tiny things. And again over my excitement making these tarts.
Although I opted for three mini tarts, you could also just make this into one big pie if you don’t have tart pans. Easy fix.
As always, we stay true to our promise of simplicity. This recipe requires just 8 ingredients to prepare.
Plus, it’s gluten free, vegan and entirely customizable. Only have raspberries on hand? Go for it. Not a mango fan? Leave them off. No lemons? Use limes. Make this tart your own.
The filling requires just 4 ingredients and is sinfully delicious. You guys, it literally tastes just like a lemon cookie. Oh dear.
Bring on the fruit! I went for a spread of rainbow berries, kiwi, and mango. But whatever fruit you have on hand will do.
The moment of truth was in the first bite. Sensational. You guys are going to LOVE these tarts! They’re:
Lemony
Chilled
Creamy
Perfectly sweet
Loaded with fruit
Refined-sugar-free
Easy
Natural
& Perfect for sharing
Make these tarts, okay? And if you do, you simply must take a picture and tag it #minimalistbaker on Instagram or @minimalistbaker on Twitter. Or, save it for later on Pinterest. I love seeing what you guys cook up. Cheers!
No-Bake Lemon Cookie Fruit Tarts
Ingredients
CRUST
- 7-12 whole medjool dates (pitted // if not sticky and moist, soak in warm water for 10 minutes then thoroughly drain)
- 2 cups raw walnuts (or sub other nut, such as pecan or almond)
- 1/4 tsp sea salt (optional)
FILLING
- 12 ounces firm silken tofu (I used Morinaga // patted dry and gently pressed in a clean towel for at least 15 minutes, up to 1 hour)
- 1/2 tsp vanilla extract
- ~1/4 cup maple syrup, agave nectar, or honey if not vegan (or use date caramel – I did half date caramel, half agave)
- 1 medium lemon, juiced (1 lemon yields ~2 Tbsp juice)
- 1 1/2 cups mixed fresh fruit (blueberries, strawberries, kiwi, mango, or whatever you prefer // divided)
Instructions
- Press/drain tofu while preparing crust.
- Add walnuts to a food processor and pulse until a semi-fine meal is achieved.
- Then, with the processor running, drop in dates one at a time through the spout until the mixture resembles a dough. It should hold form when squeezed between two fingers. This will take anywhere from 7-12 dates, depending on their size (as original recipe is written // adjust if altering batch size).
- Line a standard pie or tart pan, or several 4 3/4-inch tart pans (I bought mine here) with parchment paper. Divide crust between the pans and press using your hands to form a uniform crust. Place another piece of parchment paper on top and use a glass to get it more even and firmly pressed into place. It doesn’t have to be perfect. Set in freezer to chill.
- Add drained tofu, lemon juice, vanilla, and sweetener of choice to blender and blend until creamy and smooth, scraping down edges as needed. I used half date caramel and half agave. Adjust flavors to desired level of tartness/sweetness.
- Remove crust from freezer and top with lemon filling. Chill to set – at least 2-4 hours – and then top with fruit just before serving. You could also serve with coconut whipped cream to send these over the top.
- Store leftovers in the fridge for up to a few days. Transfer to freezer for longer-term storage.
Notes
*Tart inspired by/roughly adapted from Oh, Ladycakes – the vegan tart queen.
*Nutrition information is a rough estimate calculated using 4 3/4-inch tart pans.
Natassa says
Hello! I’m thinking of making this recipe in one pie pan. What would the standard dimensions be and how many servings of the above recipe would it correspond to? Thank you!
Hi Natassa, 1 batch of this recipe should fit well in an 8-9 inch pie pan. Hope that helps!
Natassa says
Thank you, it does help!
It’s one my favourite recipes, by the way!
We’re so glad you enjoy this recipe. Thank you for letting us know! xo
Becky says
Can you make the crust or “filling” ahead of time?
Hi Becky, you could make the crust and filling ahead of time and store the tarts in the freezer. We would still suggest topping them with fruit just before serving!
Kristy says
so right now the tarts are setting in the fridge and I have a medium amount of leftover filling what can I do with it?
Ooo – so many possibilities! You could definitely chill the filling on its own in a container and enjoy it crustless – that’s what we would do! Hope you enjoy the tarts, Kristy! Thanks for the review!
Priyanka Apte says
Can this be made with soft regular tofu than silken? It is getting hard to find silken tofu here in San Diego.
Hi Priyanka, silken is best, but in a pinch that might work. Let us know if you try it!
Ines says
If you can’t find silken tofu refrigerated, Mori-Nu has it in the vacuum-packed box which I get from Vitacost.com when I can’t find refrigerated silken tofu in the grocery stores. Hope this helps you.
Ann says
Exactly what vegan food should be. Amazingly delicious and nutritious. I made this one in a regular pie tin and I think could have doubled the filling, but maybe not. Toppings were apricot, kiwi, raspberry and blackberry. Thanks for the recipe!
We’re so glad you enjoyed it, Ann! Thank you for sharing! xoxo
Jenna says
I was making this for Easter. I made it today. I just finished it and it is setting in the fridge now. Should I leave it in the freezer until Easter Sunday? Thanks so much
Hi Jenna, if you haven’t assembled it yet, we’d suggest storing the crust in the freezer and the filling in the fridge, then assemble on Saturday night or Sunday. But if you’ve already assembled, keeping in the fridge would be fine!
Sarah says
I made this because it resembles my favorite (non-vegan) tart from our favorite local french restaurant. This version is perfect for getting that fresh, custardy dessert in a vegan version. I do miss the crunchy crust and might play around with this one to find a way to make a crunchy crust to go with the custard and fruit. I highly recommend that anyone who wants to get rid of the tofu taste in the custard to add the following modifications. I gave this recipe a 4/5 stars because it was pretty easy to modify to get rid of the tofu taste and once that was gone it was wonderful! That’s what I did and I can happily report that I loved it and so did my meat & potatoes midwestern grandma (sh… please don’t tell her she just ate tofu).
My modifications:
– always use the salt in the crust (adds a perfect salty sweet flavor) I used Morton’s flaky kosher salt
– add a small pinch of Morton’s flaky kosher salt to the custard filling when you are blending the ingredients
– add 1.5 tsp lemon extract (we use Penzeys)
– add 2 tbsp unrefined coconut oil (unrefined for the flavor and adds a little set up power)
– add 0.5-1 cup unsweetened coconut to the blender with all of the other ingredients and blend until smooth, then stir in an extra 0.5-0.75 cup of the same unsweetened coconut so that you can get some of that lovely coconut texture in the final tart before you assemble and serve
Thanks for sharing, Sarah! So helpful.
Kimberly says
How do you know if tofu is silken? I see brands that are firm or extra firm, but don’t see silken on them.
No rating because i’m going to try to make it tomorrow.
Hi Kimberly, it should specifically say silken tofu!
Ines says
If you can’t find silken tofu refrigerated, Mori-Nu has it in the vacuum-packed box which I get from Vitacost.com.
Karen Goudey says
So, I think the problems I had with this recipe were my fault, but I’m not sure. First of all, I don’t think I drained the tofu enough, and my grocery store didn’t have extra firm silken tofu. I had to increase the lemon juice, vanilla and add lemon zest and extract to disguise the tofu taste (I assume if I’d drained it more, this wouldn’t have been necessary). I actually put it in the freezer to get it to set, which may have also been a mistake, because by the time I served it it had turned into a soupy mess. Tasted fine, but not something I will try to make again. Maybe if I had left it frozen, it would have been okay, but when I got to our friend’s house, we put it in the fridge and it thawed.
Sorry to hear that, Karen! It sounds like maybe you didn’t use silken tofu? We think that may have been the issue!
Peter Janick says
I made this and it tasted great! I had a problem that I need to solve for next time. I blended the nuts and dates as directed but it generated tons of oil that oozed out when I formed the shells – I sopped it up with a paper towel but it also formed on the bottom so I had to pat them dry before serving. Do I press it like tofu before molding or add some nut flower to absorb the oil? Any suggestions?
Hi Peter, sorry to hear about the oil! We’re not quite sure what went wrong. What type of nut did you use? Pecans will generate the most oil, so maybe switch to almonds for best results! Otherwise, try processing for less time or if that still isn’t helping, you could maybe add arrowroot starch to help absorb moisture?
Maria Devan says
I made these. I used a little ground ginger plenty of vanilla and extra firm tofu, lemon and honey. I also used the water form the dates to add sweetness. I like the flavor. I have them chilling now and I hope they come out of the muffin cups. Nice recipe.
Thanks for sharing, Maria! Next time would you mind adding a rating to your review? It’s super helpful to us and other readers! xo
Elena says
The filling tastes like straight up tofu. I had to triple the sweetener and lemon and added yogurt to try to change the taste. It’s way too runny and the filling tasted horrible.
So sorry to hear that was your experience, Elena! Did you use firm silken tofu? Did you make any modifications?
Sherri N. says
I made this today and O..M..G..It’s absolutely divine! I could not believe tofu and some simple other ingredients would result in such tasty creaminess. Thank you! <3
Yay! Thanks for sharing! xo
Angela Nicole Longhi says
What substitute can i use for tofu?
Hi Angela, Cashew cream! Soak 1 cup cashews in water overnight (or at least 6 hours), drain and then add in place of the tofu. You will likely need to add more liquid to get them to blend – be it more lemon juice or a little extra dairy-free milk. Hope that helps!
Angela Longhi says
Yes, thank you! super excited to have this during the summer!! (also, my roommate and i jsut made your almond milk and it turned out awesome!!)
Yay! Thanks for sharing!
Debbie says
I’m allergic to tofu, is there something else I can use? I really want to try this recipe.
Hi Debbie! You could try cashew cream! Soak 1 cup raw cashews in boiling water for 30 minutes, drain and then add in place of the tofu. You will likely need to add more liquid to get them to blend – be it more lemon juice or a little extra dairy-free milk. Hope that helps!
Shakura says
Very very easy to make and very very tasty. It has been a few years I ate fruit tarts and am so happy with this vegan option! Everyone enjoyed at my boyfriends’ birthday
So kind! Thanks, Shakura.
Ara says
Okay, made a few modifications on this one:
-the filling straight up tastes like tofu. I doubled the lemon juice and added the zest from all the lemons, plus added about a cup and a half of mixed berries, and a bit extra vanilla and maple syrup. I added coconut oil to make sure it set in the fridge because of the additions. I could have even added more lemon juice and zest, the amount in the recipe was nowhere near enough for me to mask the “tofu” taste.
-used soft tofu instead of silken because that’s what was available. Worked fine
-used about 30% more dates than the recipe called for to make sure it was sticky enough to hold together, so don’t be shy with those
-added some coconut flakes as a garnish on top of the fruit
With these modifications, it turned out great!
Claudia M. says
Hi! This looks amazing! 1 question, what can I use instead of the dates? Can I use dry cranberries?
Hmm, we aren’t sure whether that would work, but let us know if you give it a try! Prunes might be a closer sub?
Claire Identon says
This recipe looks great! So pretty, and so summer-y!! Could I sub almond flour for the ground walnuts? Thank you!
Hi Claire, that should work! You may have to play with the amount to get the right texture though. Let us know if you give it a try!
Jolene Walters says
It looks delicious; sounds delicious. I have key limes so I was considering this. However, Severe nut allergies in those who would be served (In the hospital twice that I know of), so I had to forego the recipe. I couldn’t think of anything to substitute for the nuts. I had considered sunflower seed; but didn’t thinkit would work. I have a recipe for a coconut crust. Do you think that might work with this fruit tart?
Jolene
We haven’t tried it yet, but if you do let us know! I think for this tart perhaps trying this lemon curd would be best?
Samantha says
Would it be possible to add a bit of pistachios to the crust? Just as an extra flavor?
Yes, that should work! If you give it a try, report back :D
Soda says
For whatever reason, my walnuts are EXTREMELY oily after blending. I added 7 date in total but I had to add another 3 cups of walnuts and it’s still insanely moist. I think I might add some oats at this point. Very strange since I’ve made this recipe a few times before without issues.
SarahP says
I plucked up courage to face the tofu challenge (first time we’ve ever eaten it….) and chose this recipe to combat my bean-curd fear. The results were delicious and we are tofu converts. I used the juice of three limes instead of lemon, and next time I’ll try and get a crispier bottom! (We’d all live one of those, eh?!) Love your website and philosophy and have made many of your recipes. Thanks for all your hard work. Best, Sarah xx
(Not sure how to upload a picture – but they made me look like I had patissier skills!)
Leah says
looks great! I have a soy allergy, any good alternatives to tofu here?
Hi Leah! Cashew cream! Soak 1 cup cashews in water overnight (or at least 6 hours), drain and then add in place of the tofu. You will likely need to add more liquid to get them to blend – be it more lemon juice or a little extra dairy-free milk. Hope that helps!
leah kelley says
Thanks! O i do love cashew cream, sounds great!
Eliana says
I made it for a birthday!!! I enjoyed it a lot and my boyfriend too. It was so delicious <3
The next time I will try the cashew cream you mentioned previously on the replies.
Love all your recipies, every week I try at least 1. Hugs!!!
Sara says
I made this tart yesterday as our Easter dessert. I took a shortcut by using a prepared graham cracker crust from the store (which I toasted for a few minutes in the oven). I added the zest of the lemon for additional punch, as well as a pinch of sea salt. The filling tasted EXACTLY like my favorite lemon crisp cookies. Right before serving I topped it with blackberries and sliced strawberries. It was a huge hit, a definite keeper recipe!
Yaya says
Made this for dessert and since the grocery store only had extra firm tofu I used 3 lemons, it turned out excellent because I love lemons. Awesome recipe, thanks for posting.
Jennie Phenix says
I made this for a dinner party as a large tart and went down a storm. My daughter age 7 also said it is her favourite dessert ever which is saying something as she is very fussy. I have made another batch using small muffin tins and have them in the freezer so the kids can have a healthy treat. It wasn’t a problem to remove, just use a knife around the sides first and put a stripe of paper half underneath and half out the side to help pull them outx
Hollis says
i made these yesterday and i just ate half the recipe.. I’m telling myself its okay because its healthy hahaha yum!
Eg says
Hi, my tofu cream seems kinda liquidy. Is this how it should be? What could i have done wrong
Hmm, was it extra firm silken tofu slightly drained/patted dry?
Silvia says
Can I make the small tarts in a muffin tin if I don’t have tart pans?
That should work! Although they may be a little tricky to remove without cupcake liners.
Rachel says
I made these and they were delicious! Just wondering – next time could I substitute deglet nour dates for medjool? I can find them a lot cheaper here than medjools and I would rather not spend the extra cash.
Marla says
I made this for my mom’s birthday! I made it the day before. I froze the crust for the time reccomended, then had it in the fridge until I assembled everything. I also made the filling ahead of time and put that in tupperware in the fridge. The day of I put everything together just so it didnt get soggy or anything.
One adjustment – My filling tasted quite a bit like tofu (maybe it was the brand I got from Sprouts?) so I added a bit more maple syrup and about 3 tablespoons of lemon curd because I had some on hand. It still had a bit of a tofu after taste but when the whole thing was put together with the crust and fruit it was hardly noticable. everyone loved this recipe! Thanks!
Alexis says
Everyone LOVED these (and not a Vegan/GF person in the crowd)! I did use almonds instead of walnuts, but will try with walnut later this week. As my mom finished hers for breakfast, I realized that the filling is my new Dairy-free yogurt-Woot!
Akeemah says
In your opinion, can you do something like use 1/2 tofu and 1/2 soaked cashews? If so, what would those proportions look like?
I think that would work. Just sub each 1/4 cup tofu with 1/4 cup soaked cashews.
Kat says
I made these and the lemon filling tasted strongly like tofu, so I added more honey and some coconut oil. Hoping they’re acceptable for my workout groups get together tomorrow
Thanks for the recipe. Maybe I’ll have better luck with the cashew substitute next time
Emily says
Do you think this would work well in mini phyllo cups?
I do!
Hilary says
I am following the directions exactly, but the filling really tastes like tofu still. Is that normal? Should I just get more lemons?
Thanks!
Hilary
More lemons + sweetener!
Jenn says
Do you have any advice for adding arrowroot powder (or some other thickener) to help this stiffen up? I plan on making these this weekend and bringing them on a cabin trip next weekend. (I’m also going to try the cashew cream- it sounds WAY more delicious!)
THX!
I’m not sure on this. If you’re looking for a thicker dessert, perhaps try my cheesecakes – this one being my most recent favorite! They’re very similar in taste!
Effe Kokonios says
It says it serves 6 but you only made 3. Does it make 6 mini tarts in total or does 1/2 a tart equal 1 serving?
Helen says
Looks delish, but the prep time is pretty misleading if you need to chill for up to 4 hours :/
Added! Thanks for the note, Helen.
Aurora says
Hello :) This looks absolutely amazing! I can’t wait to try making it :D
Could I just ask though – do you have to soak the walnuts/pecans/almonds before blending? I don’t want to break anything! ^^;
Thanks!
Aurora.
Jemma says
I made this today for a dinner guest – oh my word it was amazing. Even my husband, who point blank refuses to eat tofu, asked for seconds. Definitely doing this again, soon!
Yay! Thanks for sharing, Jemma! So glad everyone enjoyed it. Lovely name, btw!
Angela says
I want to make these for a party this weekend but don’t want to buy tons of mini tart pans. Will the crust hold up if after firming in the freezer I remove the tarts and reuse the pans to make several batches? Thanks in advance! Really excited to try this recipe.
I’m not sure I understand what you’re asking, but if you’re trying to use one large tart pan, yes that should work!
Angela says
Sorry to be confusing! I meant mini tart pans but I need to make enough for a crowd so wondered if the crust would stay together if I removed the tarts from the little pans in order to make several batches. I only bought 5 mini tart pans but need to make at least a dozen. Does that make a little more sense?
erica says
I made mine in 9 in pans, layered the fruit in circles. So amazing. I have made them a few times now. I add more lemon juice, but I love lemons.
Kabria says
Mmmm!! So tasty! I just finished a slice of this lovely tart. Such a great and easy recipe. And I love that it it is vegan and gluten free it almost doesn’t feel like an indulgence.
Thank you for sharing! Any tips to keep the filling more solid. I made a full-sized tart and when I cut into it I had some spillage.
It’s kind of a softer filling. You could try using a dry sweetener next time, such as coconut or powdered sugar, instead of liquid to help it firm up!
Meredith says
Heya! Just hit 80 degrees in Boston after a NASTY winter, so I was excited to put this together! I bought Nasoya silken tofu…and ours came out pretty runny. Are there degrees of firmness with the silken tofu varieties? I’d be excited to try it again!
I think extra firm silken is best!
neil says
To make it look more lemony i use some Tumeric but you could use Saffron ,and to make a big one i used a deep plastic throw away picnic plate ,but you can keep using it ,as its no bake .
Lin says
Hey, I tired to make these with 2 cups of raw pecans instead of walnuts, and my crust is super watery (I already added 12 big medjool dates bought from Whole Foods)…
I am not sure what’s wrong
Morgan says
EXCELLENT filling recipe, and the crust is a nobake classic. i didn’t use the crust this time, but bought prebaked shortbread mini tart shells and *gasp* ADDED A TEASPOON OF MATCHA!!!!! my sweetener of choice was honey, so it just made sense with lemon, honey, fruit, and shortbread cookies :3 it’s SO GOOD.
Katherine says
Hi! I only have silken tofu do you think that would work ok?
Thanks!
Should work! Might be a little more soft/runny, so pop it in the freezer to firm up a bit if you need to.
Naomi Chizer says
What can I Substitute the Vanilla with?
Bracha says
Thank you! What measurements? And what directions?
Bracha says
I’m not vegan. Is there anyway to substitute real dairy products for the tofu?
Yes! What about greek yogurt?!
Teresa says
Looks amazing, I’d like to make a full size one for Christmas, how much should I increase the ingredients? Would hot berries ruin the set tofu?
Tina Taylor says
I tried making this however it turned out to just taste like tofu! (I added the lemon, honey instead of maple syrup and vanilla extract)… is there any way to rectify the recipe once made?
Hmm, add more sweetener? It shouldn’t taste like tofu!
Julianna @ Julianna Bananna says
i love lemon tarts so these look really good! pinned em for later :)
kasha says
I made these with the following changes:
used 1/2 prunes, 1/2 dates for the crust. And I used 1 can (14.5 oz) of Trader Joe’s Coconut Cream and one 6 oz soy vanilla yogurt as the cream base (instead of tofu) – came out delicious. Will tweet a pic.
Isadora @ She Likes Food says
I LOVE how your recipes are always so easy and not intimidating at all!! Thank you for that! These tarts are so beautiful and look amazing! Such a great way to celebrate the end of summer :)
Maraika says
Made it in one big flan and it just needed a bit more added for the base. You can’t go wrong with this recipe. And it was delicious and very colourful. Thank you.
Joanne says
These tarts look so healthy and delicious! This recipe is being saved. :)
Bekah says
Would adding orange juice instead of the lemon juice work well?
ami@naivecookcooks says
Such beautiful tarts and your pics are just gorgeous!!
Jessica Coghill says
These look great, but unfortunately I hate tofu in all forms :(. Do you have any suggestions for a tofu substitute? Wonderful pictures and creative recipe!
Cashew cream! Soak 1 cup cashews in water overnight (or at least 6 hours), drain and then add in place of the tofu. You will likely need to add more liquid to get them to blend – be it more lemon juice or a little extra dairy-free milk. Hope that helps!
Jessica Coghill says
Awesome! Thanks so much for the recommendation and for the quick response! Can’t wait to try these!
Steve @coolcathotfood says
They look and sound amazing, and since I haven’t got an oven I’m always looking for no-bake desserts like these perfect little tarts. Now where will I find tart pans in Bangkok…
jenna @ just j.faye says
Sur La Table has the cutest little things! I really have to stay focused when I go into that store. But let’s face it – it’s a store for browsing and wanting not focusing and needing.
Anyways, these tarts look absolutely delicious! The perfect little send off to summer.
Agreed! Thanks Jenna. I shouldn’t be left alone in Sur La Table. Too much temptation!
Celeste @TheWholeServing says
Wow, looks great. I have to give it a try, I’m a vegetarian who doesn’t eat animal flesh and people always ask if I’m vegan, I’m on the journey to becoming vegan, but I’m not there yet. I’m having a problem giving up cheese, I’ll give this a try maybe it will help me give up cream cheese.
Giving up cheese was hard for me too! Until I realized it was upsetting my stomach. Take it step by step!
Heather @ My Overflowing Cup says
Beautiful, delicious, and healthy! These look almost too good to be true. Thanks so much for sharing!
Shikha @ Shikha la mode says
I am not ready for fall – I keep pretending it’s still summer, and in SF, I can do that since it finally becomes hot through October!
Jealous!
Medha @ Whisk & Shout says
I had the literal exact same experience with tarts! I’d been dying to make them, but held out on buying pans… then I went to the Sur La Table next door to my dance studio, shrieked at the cute little pans, and bought four.
Sooo worth it :)
Dixya @ Food, Pleasure, and Health says
i love the tofu filling – it looks very light and delicious.
SusanPantle says
Beautiful & I bet delicious!! So many wonderful recipes!!
Caitlin says
i am dying over these tarts. they look incredible.
Bianca says
As usual, looks amazing! I am such a huge fan of you guys. I actually featured you guys on my blog, too. You made the cut for my top 5 favorite blogs :)
If you are interested, you can see it here
Keep the good stuff coming!! xx Bianca
Thanks for sharing, Bianca!!
Renee H. says
I’m drooling as I sit here in my bathrobe, sipping my morning coffee and wishing I had one of these tarts. In. My. Mouth. Right now! I wonder how it would be if I substituted cashew cream for the tofu (simply because I don’t have tofu on hand and I really don’t want to put pants on to go to the store…). Hmmmmmm
Yes! It totally can. In fact, I almost did cashew cream, but figured I’d try something a little more unchartered for me. Hope you enjoy these, Renee!
Katrina @ Warm Vanilla Sugar says
Such a fresh and pretty recipe! Love this!
Meaghan says
Thanks for providing a link to the “beginning of time”. I enjoyed that.
I bet you did ;D
ak85 says
For a nut-free version, would sunflower seeds work just as well for the crust?
Yes!
HippyMom Elizabeth says
Yum!
Kathryn says
These are just the cutest!
Danielle @ Chits and Chats and Chocolate says
I love how fresh and simple these are! Is there any substitute for the tofu?
Cashew cream! Soak 1 cup cashews in water overnight (or at least 6 hours), drain and then add in place of the tofu. You will likely need to add more liquid to get them to blend – be it more lemon juice or a little extra dairy-free milk. Hope that helps!
Sam @ PancakeWarriors says
Holy amazing. This needs to happen in my kitchen ASAP! Thanks for sharing recipe is saved!!!
Maryea {happy healthy mama} says
I am in love. These will be making appearance at my house soon!
Amanda @ Positively Amanda says
This looks amazing!
Claudia @Breakfast Drama Queen says
Wow, these look great! Healthy tarts, hooray!